Simple Way to Make Favorite No-knead slow-rise sourdough pizza dough

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, no-knead slow-rise sourdough pizza dough. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

No-knead slow-rise sourdough pizza dough is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. No-knead slow-rise sourdough pizza dough is something which I have loved my entire life.

Yes, this is a great pizza dough recipe, and it makes amazing, chewy pizza with a crisp bite, but it's not limited to just pies. With no modification, this can be the heart of crazy good calzones, hot pockets, or. Adapted from Jim Lahey's "My Pizza", via several sources. Scrape the dough into a clean bowl, big enough to let the dough rise to at least double.

To get started with this particular recipe, we have to prepare a few components. You can have no-knead slow-rise sourdough pizza dough using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make No-knead slow-rise sourdough pizza dough:

1. Get flour
2. Get semolina flour
3. Prepare rye flour
4. Prepare salt
5. Take olive oil or grape seed oil
6. Prepare sourdough starter
7. Make ready water

Instead of kneading by hands or with a kneading machine, let the rough pizza dough rest on the side. Patrick Ryan's No Fuss Sourdough Pizza. A simple EASY recipe for No-Knead Sourdough Bread made with your own homemade sourdough starter that rises overnight and is baked the next morning. Delicious no knead sourdough bread; a true sourdough flavour and open crumb.

Steps to make No-knead slow-rise sourdough pizza dough:

1. Add all dry ingredients to a large bowl and mix. Add oil and sourdough starter.
2. Mix with your hand until the dough comes together and no more dry flour can be seen.
3. Cover the bowl with plastic wrap (I used a shower cap!).
4. Let the dough rise slowly at room temperature for 24 hours. Fold it twice in between that time (e.g. After 2–8 hours and after 12–18 hours). Note that rising time may be shorter if it's hot in your house!
5. This is a photo of folding the dough. If the dough is too soft/sticky to handle, leave it in the bowl and fold it with a dough card or something similar.
6. After the 24 hours is up, scrape out the dough onto a floured surface and cut into three portions.
7. Form each portion into a round ball and let rest another 30 minutes. This makes it easier to work with. - - (I put mine into separate bowls and cover with wrap. If you aren't planning to make 3 pizzas, you can store the unused dough in the fridge for another day or two. Just pull it out when you're ready to bake the pizza.)
8. Last, stretch out the dough into the desired shape and place on a baking pan. Add your toppings and bake! I bake mine at 250C (about 475F) for about 15 minutes, but keep an eye on it because the time can change depending on your oven and how thick your pizza is.
9. Pull out your pizza and dig in!

A simple EASY recipe for No-Knead Sourdough Bread made with your own homemade sourdough starter that rises overnight and is baked the next morning. Delicious no knead sourdough bread; a true sourdough flavour and open crumb. Sourdough does take time, albeit most of which is hands off while I leave the dough to do its thing; either the bulk rise or proof, but I do need to be around at the right time, so a bit of planning is necessary. This pizza dough recipe is by no-knead king Jim Lahey. This dough recipe can be slow proofed overnight in the refrigerator (retarded), and then used over several days.

So that is going to wrap this up for this special food no-knead slow-rise sourdough pizza dough recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!